Beef Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges turn deeply caramelized are one of the most satisfying things you can pull out of an oven, and this spiced version takes that magic to another level. A bold blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in a warm, earthy crust that smells incredible from the moment it hits the heat. The trick is spacing the wedges cut-side down on the pan so they roast properly instead of steaming — you get those gorgeous caramelized edges rather than a soggy result. Every ingredient here is straightforwardly plant-based, so there's zero guesswork about what's in the dish and no need to swap or substitute a thing. A finishing scatter of fresh parsley adds a pop of color and brightness that makes the whole platter look as good as it tastes. These wedges work equally well as a weeknight side, a game-day snack, or the kind of shareable dish that disappears fast at a dinner party.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), scrubbed
- 3 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Cut each sweet potato in half lengthwise, then cut each half into 3–4 wedges roughly 1 inch thick at the widest point, leaving the skin on.
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